Combine the dry ingredients in a bowl.
Combine the wet ingredients together then pour into the dry ingredients.
Give it a good stir.
Divide mixture between 12 cupcake liners.
I find using an ice cream scoop with a release mechanism the perfect size.
Bake at 180C for 15-20 mins. Until they a lightly golden.

Allow to cool before decorating

To decorate:
300mls cream
icing sugar to taste
3-4T jam

Whip your cream and add icing sugar to taste.

Take a sharp knife and run around the edge of each cupcake to remove a shallow cone shape.
Place a teaspoon of jam in the hole. Top with a good heaped teaspoon of whipped cream. Cut the 'cone' piece in half and place into the cream to look like butterfly wings.
Dust with icing sugar to serve.

We like to use strawberry or raspberry jam usually. But I have also use orange curd in the past which was really yummy.

I have also made batwing cakes. Make chocolate cakes and flavour the whipped cream with a little cocoa or chocolate topping.

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About Me

Hi! I live in beautiful Port Elliot with my fiance Brian and three of our four gorgeous boys. Randall (18yo), Ethan (5yo), Eli (4yo).
I love to crochet, scrap, bake and strive for a simple homemade life.